Passover Spinach Artichoke Dip

Name: Passover Spinach Artichoke Dip
Yield: 16
Ingredients: 2 cans baby artichokes, rinsed well, drained well, and chopped (canned artichoke hearts, without the leaves, will produce a creamier dip, but cost a bit more); 1 cup chopped, cooked frozen spinach (thawed and squeezed dry); 1 cup plain Greek-style yogurt (I like Fage, but any will do); 1/2 cup shredded mozzarella cheese, plus a little more for topping; 1/2 cup shredded Parmesan, Romano, and/or Asiago Cheese; 3 to 5 cloves of garlic, pressed, or 2 teaspoons garlic powder (not garlic salt); 1/4 tsp freshly ground pepper

Passover Spinach Artichoke Dip was pinched from <a href="http://theshiksa.com/2013/03/21/passover-spinach-artichoke-dip/" target="_blank">theshiksa.com.</a>

INGREDIENTS

•

2 cans baby artichokes, rinsed well, drained well, and chopped (canned artichoke hearts, without the leaves, will produce a creamier dip, but cost a bit more)

•

1 cup chopped, cooked frozen spinach (thawed and squeezed dry)

•

1 cup plain Greek-style yogurt (I like Fage, but any will do)

•

1/2 cup shredded mozzarella cheese, plus a little more for topping

•

1/2 cup shredded Parmesan, Romano, and/or Asiago Cheese

•

3 to 5 cloves of garlic, pressed, or 2 teaspoons garlic powder (not garlic salt)

•

1/4 tsp freshly ground pepper

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